Turn out on lightly floured surface and divide in 8 equal parts; form in balls. Cover; let rest 10 to 15 minutes. Shape each ball into a 13 inch strip, 1 inch in diameter. For each braided loaf, place four strips side by side on a well greased baking sheet.

Braid without stretching dough beginning in middle and working toward either end. (For a four strand braid, throw the strips alternately under and over). Seal ends of strands and tuck under braid. Cover; let rise in warm place till very light and puffy, about 1 hour. Brush generously with beaten egg. Bake in moderate oven 375 degrees for 30 to 35 minutes, till deep golden brown.
Makes 2 loaves.